Spa Living

A place to relax and unwind, enjoy the benefits of a Lava Shell Massage or a luxurious Elemis Facial. Simply take some time out to watch the world go by with a delicious SPAShell Juice or a cup of tea and the paper. SPAshell is the first ever eco modular spa that opens at Fishmore Hall Hotel in November.

Your Weekend Spa break (Friday or Saturday) includes: a delicious 3 Course A la Carte' Dinner for two in our Forelles Restaurant and Full English Breakfast. Full use of the Spa Facilities during your stay which include: Freshly squeezed juice, herbal tea or coffee on arrival. 2 x 55 minute treatments (1 treatment per person). Come and join us to experience the latest ranges of ELEMIS Skincare and Bodycare products. Fluffy bathrobe and towels on arrival. Italian Sauna and steam room, Outdoor heated Cedar wood Vitality pool with stunning views over the countryside. Outdoor Thermal Bucket Shower to invigorate you before supper! Experience the Monsoon Drench Shower. 4 fully equipped treatment rooms with shower and the flexibility to create double treatment rooms and large decking areas with seating for a quiet coffee overlooking the gardens.

There are four options for your accommodation with this mid week break voucher: Luxury Room, Superior Room, Executive Room or Standard Room. Your spa gift voucher will be sent in a presentation gift box with an attractive voucher card that can be redeemed directly through the hotel. Download the SPAshell Treatments Menu here

Fishmore Hall, is a privately-owned boutique Shropshire country house hotel overlooking the charming town of Ludlow, and with unrivalled views over stunning Shropshire countryside. Inside this beautifully-restored Georgian house, 15 luxurious contemporary bedrooms and luscious designer bathrooms – the perfect place for a long lazy weekend break or mid-week stay to discover this fascinating county. Fishmore Hall has a reputation for its superb dining. Here you will discover the best of Shropshire dining with the innovative cooking of our bright young head chef, Andrew Birch, and his team, using ingredients sourced from local producers in the Shropshire Marches.